Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Roasted Butternut Squash Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Roasted Butternut Squash Soup is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Butternut Squash Soup:
  1. Make ready 1 butternut squash (3lb) cut into 1-inch chunks
  2. Take 1 Onion diced
  3. Make ready 1 red bell pepper, chopped
  4. Make ready 4 slices bacon, diced
  5. Make ready 2 tablespoons olive oil
  6. Prepare 4 cloves garlic
  7. Make ready to taste kosher salt
  8. Make ready to taste Ground black pepper
  9. Prepare to taste red pepper flakes
  10. Get 4 slices bacon
  11. Prepare 1/2 teaspoon dried thyme
  12. Get 2 1/2 cups chicken stock
  13. Make ready Goat cheese
  14. Get Chopped chives
Instructions to make Roasted Butternut Squash Soup:
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
  4. While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
  7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

So that’s going to wrap it up for this special food roasted butternut squash soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!